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KMID : 1134820070360010014
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.14 ~ p.19
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Antioxidant Activities and Xanthine Oxidase Inhibitory Effects of Hot-water Extracts from Fruits of Elaeagnus multiflora Thunb. in Maturity
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Yoon Kyung-Young
Hong Ju-Yeon
Nam Hak-Sik
Moon Yong-Sun
Shin Seung-Ryeul
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Abstract
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This study was conducted to analyze the antioxidant activity and xanthine oxidase inhibitory effect of hot-water extracts from Elaeagnus multiflora Thunb. to provide fundamental data for the development of functional materials. The antioxidative activities of hot-water extracts from E. multiflora Thunb. were analyzed by electron donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide dismutase (SOD)-like activity by pyrogallol and nitrite scavenging ability. EDA of extracts from unripe, ripe, and overripe fruits were 77.7%, 36.0%, and 23.7% at 100 ㎍/mL, respectively, and EDA of extract in unripe fruits was higher than those of others. At 1,000 ㎍/mL, the SOD-like activities were 32.8%, 11.2% and 5.0% for unripe, ripe, and overripe fruits, respectively. The SOD-like activity was increased along with the increase of unripe and ripe extract concentrations. The nitrite scavenging ability of unripe fruit extracts in 100, 300, 500 ㎍/mL of extraction solution in pH 1.2 and 3.0 was higher than those of others. The nitrate scavenging ability of all extracts was decreased according to the increase of pH. Xanthine oxidase inhibitory activities of unripe, ripe and overripe fruits were 30.0%, 28.2%, and 18.2% at 1,000 ㎍/mL, respectively.
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KEYWORD
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Elaeagnus multiflora Thunb., fruit, antioxidant activity, maturity, extracts
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